KR20030051802A - Nutritional composition for an immune condition - Google Patents

Abstract

Nutritional compositions for the prevention or treatment of an immune condition are described. In a broad sense, it contains at least vitamin E, vitamin C, vitamin B6, folic acid, vitamin B12, copper, zinc, selenium, fructooligosaccharides and / or inulin, a bactericidal lactic acid bacterium. For example, in one embodiment it is 150 IU vitamin E per 300 g, 120 mg vitamin C, 2 mg vitamin B6, 400 μg folic acid, 3.8 μg vitamin B12, 1.5 mg copper, 15 mg zinc, 1000 μg selenium, 3 g Fructooligosaccharide and / or inulin, 10 E10 cfu ST11 lactobacillus. Its preparation method; Its use in the manufacture of functional foods or medicaments; And methods for preventing or treating an immune condition comprising administering an effective amount of the composition.

Description

NUTRITIONAL COMPOSITION FOR AN IMMUNE CONDITION}

The present invention provides a nutritional composition for the prevention or treatment of an immune condition, a method of making the composition, the use of the composition in the manufacture of a functional food or medicament for the prevention or treatment of an immune condition, and an immune comprising administering an effective amount of the composition A method for treating a condition.

As used herein, the term "contains" means "including in particular." It is not to be interpreted as "only constructed".

As used herein, the term “immune condition” refers to a disease selected from the group consisting of impaired immune response, inflammatory condition, inflammation, chronic disease (eg arthritis or gastritis), a condition leading to an increase in inflammatory response associated with aging. Indicates.

Americans age 65 and older accounted for over 4% of the US population at the transition; At present, they exceed more than 12% of the population. However, they account for 12% of the US population, but account for more than 40% of acute beds, purchase more than 30% of all prescription drugs, and consume 30% of the US health budget. It is also estimated that 70 million Americans (1: 5) will be 65 or older by 2030, and those over 85 are expected to experience the highest percentage increase in all age groups.

As the average age of the population increases, it is essential to better understand the unique aspects of aging associated with nutritional needs and treatment. Many physiological functions gradually decline and affect nutrition throughout adult life. For example, the reduction in functional cell numbers and the resulting slowdown of metabolic processes lower the calorie requirement in the elderly. In addition, the reduction in physical activity normally associated with aging further lowers energy requirements. Only reducing the total calorie intake of older patients can adversely affect their required nutrition. When the total calorie intake is reduced, care should be taken to ensure that the protein, vitamins and minerals are properly balanced in the remaining food intake. To reduce calorie intake in the elderly, the consumption of “empty” calories (ie, fat) can be reduced, and consumption of high nutrient-dense foods (ie, carbohydrates and proteins) can be increased. Can be.

Although middle age nutritional requirements differ from those of adults, in a health care environment, standard nutritional formulations are the primary form of ingredient nutrition currently used. Of course, the standard formulation does not take into account the nutritional needs of older patients. Standard products have the problem that major micronutrients must be replenished to compensate for the usual deficiencies and metabolic changes in older patients. Accordingly, there is a need for nutritional compositions that meet the nutritional needs of elderly patients.

In addition to the above problems, there is a need for compositions to address the problem of immune status, as well as in the clinical and performance environment, for example, in relation to the recovery of athletes from injury.

It is also known that the effects of diet and nutritional supplements can function to improve survival and quality of life. In particular, there is a need for nutritional compositions that can improve health, particularly health associated with immune conditions.

It is also known that problems with impaired immune responses may be associated with aging, chronic pathological conditions and / or malnutrition. This problem has been addressed in part by providing nutritional supplements. However, these supplements have the problem that they generally do not provide good nutritional support to patients who are specific to a particular disease and have a more complex combination of conditions. This is particularly relevant for elderly patients. In addition, with age, the likelihood of chronic diseases such as arthritis, gastritis increases, and the inflammatory response increases.

There is also a need for nutritional compositions that address issues related to infectious diarrhea (rotavirus and bacterial infection), allergies, repair and maintenance of visceral integrity, bacterial overgrowth, endotoemia and intestinal permeability.

The present invention addresses the problems presented above.

Surprisingly, a composition has been found that can be used to provide nutrition for elderly patients, as well as for example, nutrition for athletes, or clinical nutrition for hospital patients.

Thus, in a first aspect, the present invention provides a composition containing a protein source, a carbohydrate source, a fat source, a fungal lactic acid bacterium and additionally fructooligosaccharides and / or inulin.

In a second aspect, the present invention provides a method of preparing a composition according to an embodiment of the present invention, comprising combining the necessary nutrients together in the required amount.

In a third aspect, the present invention provides the use of a composition according to the invention in the prevention or treatment of an immune condition.

In a fourth aspect, the present invention provides the use of a composition according to an embodiment of the present invention in the manufacture of a functional food or medicament for the prevention or treatment of an immune condition.

In a fifth aspect, the invention provides a method of preventing or treating an immune condition comprising administering an effective amount of a composition according to an embodiment of the invention.

Preferably, embodiments of the compositions according to the invention contain at least one nutrient or mineral selected from the group consisting of vitamin E, vitamin C, vitamin B6, folic acid, vitamin B12, copper, zinc and selenium. More preferably, it contains two or more such nutrients or minerals. Even more preferably, it contains three or more such nutrients or minerals. Most preferably it contains all such minerals or nutrients.

Preferably, embodiments of the compositions according to the invention additionally contain at least one nutrient or mineral selected from the group consisting of calcium, phosphorus, magnesium, iron, vitamin A, vitamin B1, vitamin B2, niacin and vitamin D. . More preferably, it contains two or more such nutrients or minerals. Even more preferably, it contains three or more such nutrients or minerals. Most preferably, embodiments of the compositions according to the invention contain all such minerals or nutrients.

Preferably, embodiments of the compositions according to the invention contain calcium in the form of milk calcium, or calcium derived from milk calcium.

Preferably, an embodiment of the composition according to the invention contains at least one bactericidal lactic acid bacterium selected from the group consisting of paracasei and johnsonii bacteria. More preferably, embodiments of the compositions according to the invention contain at least one bacteriostatic lactic acid bacterium selected from the group consisting of ST11 (named NCCMI-2116) and La1 (named NCCMI-1225). do.

Preferably, embodiments of the composition according to the invention contain the following mass or amount of nutrients or minerals (if present) per 300 g of the composition. Preferably this is the amount of composition administered per day.

Vitamin E: preferably about 1 IU to about 400 IU, most preferably about 120 IU

Vitamin C: preferably about 6 mg to about 300 mg, most preferably about 120 mg

Vitamin B6: preferably about 0.17 mg to about 3 mg, most preferably about 2 mg

Folic acid: preferably about 40 μg to about 800 μg, most preferably about 400 μg

Vitamin B12: preferably about 0.24 mg to about 5 mg, most preferably about 3.8 μg

Copper: preferably about 0.3 mg to about 3 mg, most preferably about 1.5 mg

Zinc: preferably about 1.5 mg to about 15 mg, most preferably about 15 mg

Selenium: preferably about 7 μg to about 300 μg, most preferably about 100 μg

Fructooligosaccharides and / or acacia rubbers: preferably about 4 g to about 50 g, most preferably about 6 g

Lactic acid bacteria: preferably from about 10 E8 to about 10 E12 cfu. Most preferably about 10 E10 cfu.

Preferably, embodiments of the compositions according to the invention contain one or more nutrients selected from the following mass or amounts of nutrients or minerals (if present) per 300 g of the composition. Preferably, this is the amount of composition administered per day.

Calcium: about 100 mg to about 300 mg, more preferably about 200 mg;

Phosphorus: about 50 mg to about 615 μg, more preferably about 150 mg;

Magnesium: about 110 mg to about 210 mg, more preferably about 60 mg;

Vitamin A: about 1000 IU to about 1500 IU, more preferably about 1333 IU;

Vitamin D: from about 50 IU to about 150 IU, more preferably about 100 IU;

Vitamin E: about 5.0 IU to about 150 IU, more preferably about 120 IU;

Vitamin C: about 30 mg to about 500 mg, more preferably about 120 mg;

Vitamin B1: about 0.1 mg to about 2 mg, more preferably about 0.25 mg;

Vitamin B2: about 0.1 mg to about 0.6 mg, more preferably about 0.3 mg;

Niacin: about 1.5 mg to about 7.2 mg, more preferably about 3 mg;

Vitamin B6: about 1.0 mg to about 3.0 mg, more preferably about 2 mg;

Folic acid: about 200 μg to about 600 μg, more preferably about 400 μg;

Vitamin B12: about 1.5 μg to about 4.5 μg, more preferably about 3.8 μg;

Iron: about 2.0 mg to about 5 mg, more preferably 2.75 mg; And

Zinc: about 10 mg to about 20 mg, more preferably about 15 mg.

Preferably, embodiments of the composition according to the invention contain acacia rubber.

Preferably, an embodiment of the method according to the invention comprises combining the nutrients in the required amount and extruding the blended mixture. More preferably, spray drying the mixture.

An advantage of the present invention is that it provides a nutritional composition which can be readily dissolved in water to provide a beverage or soup. It does not require cooking.

Another advantage of the present invention is that it provides a single composition that can be modified and simply administered to food for the prevention or treatment of an immune condition. The composition may be provided in a clinical or occupational nutrition setting, and is particularly suitable for elderly patients.

Advantages offered by fungal bacteria include the prevention or inhibition of diarrhea caused by pathogenic bacteria; Prevention or inhibition of diarrhea by rotavirus, particularly enteric cell infection; Inhibition of intestinal colonization by pathogenic bacteria causing diarrhea; And the ability to attach and colonize the intestinal mucosa of the host organism.

Another advantage of the present invention is that it provides a composition that is beneficial to diabetes. This is due to the specific composition of macronutrients, proteins, carbohydrates and fats that provide low glycemic index.

Additional features and advantages of the invention will be described in and will become apparent from the detailed description of the presently preferred embodiments provided below.

For clarity and concise description, features are described herein as part of the same or separate embodiments, but it will be apparent that the scope of the invention may include embodiments in which all or some of the described features are combined.

In one embodiment, the nutritional composition contains a protein source. The protein source preferably provides about 5% to about 55% of the energy of the nutritional formulation; For example about 20% to about 50% of energy, preferably about 26%. Dietary protein is preferred as a protein source. The dietary protein may be any suitable dietary protein; Animal proteins (such as milk proteins, meat proteins or egg proteins); Vegetable proteins (such as soy protein, wheat protein, rice protein, and pea protein); Mixtures of free amino acids; Or combinations thereof. Milk proteins such as casein, whey protein and soy protein are particularly preferred.

The composition also contains a carbohydrate source and a fat source.

The fat source preferably provides about 5% to about 55% of the energy of the nutritional formulation; For example from about 20% to about 50% of energy, preferably 23%. The lipids constituting the fat source can be any suitable fat or fat mixture. Vegetable fats are particularly suitable; For example, soybean oil, palm oil, coconut oil, safflower oil, sunflower oil, corn oil, canola oil, lecithin and the like. Most preferably, it is a mixture of canola and soybean oil. Animal fats such as milk fat may also be added if desired.

Preferably, the composition contains saturated fats, preferably from about 1% to about 5%, more preferably 2.5% of the total energy of the product. Preferably, it contains monounsaturated fats, preferably from about 5% to about 15%, more preferably about 9.9% of the total energy of the product. Preferably, the composition contains polyunsaturated fats, preferably from about 5% to about 15%, more preferably 10.1% of the total energy of the product. Preferably, the composition contains linoleic acid, which preferably comprises from about 5% to about 15%, more preferably 8.5% of the total energy of the product. Preferably, the composition contains linolenic acid, which preferably comprises from about 0.5% to about 5%, more preferably 1.6% of the total energy of the product. Preferably, the ratio of linoleic acid to linolenic acid is about 3 to about 8, more preferably about 5.3.

The carbohydrate source provides about 40% to about 80%, more preferably about 51% of the energy of the nutritional composition. Any suitable carbohydrate can be used, such as sucrose, lactose, glucose, fructose, corn syrup solids, maltodextrin or mixtures thereof.

This embodiment of the composition additionally contains about 10 E10 cfu of paracaze or John's S. fungal lactic acid bacteria and about 6 g of fructooligosaccharides and inulin per 300 g of the composition.

Dietary fibers may also be added. Preferably, the dietary fiber provides up to about 5% of the energy of the nutritional composition. Dietary fibers may be derived from any suitable origin, preferably fructooligosaccharides, inulin or mixtures thereof.

Further suitable vitamins and minerals are contained in the compositions of the present invention as described above.

Monosodium glutamate may be added as a flavor enhancer.

The nutritional composition is preferably administrable enteric; For example, in the form of a powder, liquid concentrate, or ready to drink beverage. To prepare a powdered nutritional formulation, the homogenization mixture is transferred to a suitable drying apparatus such as a spray dryer or lyophilizer and converted to a powder.

Alternatively, conventional foods may be fortified with embodiments of the composition. For example, fermented milk, yoghurt, fresh cheese, curd milk, confectionary products, such as sweetened beverages, snack bars, breakfast cereal flakes or bars, beverages, milk powders, soy products, non-milk Fermented product or nutritional supplement for clinical nutrition. The amount of composition added is then preferably at least about 0.01% by weight.

The following examples are given for illustrative purposes only and should never be construed as limiting the subject matter of the present invention. Percents and parts are by weight unless otherwise indicated.

Examples 1 and 2: Nutritional Composition

Two nutritional compositions were prepared by combining the required ingredients. These compositions are shown in Table 1. The composition is intended to be consumed in the form of two oral supplements per day based on the fortified beverage or milk product dessert. The total daily dose is intended to be about 300 g or 300 mg of the composition.

It should be understood that various changes and modifications of the presently preferred embodiments described herein will be apparent to those skilled in the art. Such changes and modifications can be made without departing from the spirit and scope of the invention and without detracting from its attendant advantages. Accordingly, such changes and modifications are intended to be covered by the appended claims.

Claims (18)

A composition containing a protein source, a carbohydrate source, a fat source, a bacteriolytic lactic acid bacterium and additionally fructooligosaccharides and / or inulin. The composition of claim 1 containing at least one nutrient or mineral selected from the group consisting of vitamin E, vitamin C, vitamin B6, folic acid, vitamin B12, copper, zinc and selenium. The composition of claim 2 containing at least three nutrients or minerals selected from the group consisting of vitamin E, vitamin C, vitamin B6, folic acid, vitamin B12, copper, zinc and selenium. 4. A composition according to claim 2 or 3 containing vitamin E, vitamin C, vitamin B6, folic acid, vitamin B12, copper, zinc and selenium. The composition according to any one of claims 1 to 4, containing at least one nutrient or mineral selected from the group consisting of calcium, phosphorus, magnesium, iron, vitamin A, vitamin B1, vitamin B2, niacin and vitamin D. Composition. 6. The composition of claim 5 containing at least three nutrients or minerals selected from the group consisting of calcium, phosphorus, magnesium, iron, vitamin A, vitamin B1, vitamin B2, niacin and vitamin D. 7. A composition according to claim 5 or 6 containing calcium, phosphorus, magnesium, iron, vitamin A, vitamin B1, vitamin B2, niacin and vitamin D. 8. The composition of any one of claims 5 to 7, wherein the calcium is in the form of milk calcium or calcium derived from milk calcium. The composition of claim 1, wherein the composition contains at least one bioactive lactic acid bacterium selected from the group consisting of paracasei and johnsonii bacteria. 10. The composition of claim 9 wherein the lactic acid bacteria are selected from the group consisting of ST11 (deposited under the name NCCMI-2116) and La1 (deposited under the name NCCMI-1225). The composition according to any one of claims 1 to 10, which contains the following mass or amount of nutrients or minerals (if present) per 300 g of the composition: Vitamin E: about 1 IU to about 400 IU, Vitamin C: about 6 mg to about 300 mg, Vitamin B6: about 0.17 mg to about 3 mg, Folic acid: about 40 μg to about 800 μg, Vitamin B12: about 0.24 mg to about 5 mg, Copper: about 0.3 mg to about 3 mg, Zinc: about 1.5 mg to about 15 mg, Selenium: about 7 μg to about 300 μg, Fructooligosaccharides and / or inulin: about 4 g to about 50 g, Lactic acid bacteria: about 10 E8 to about 10 E12 cfu. The composition according to any one of claims 1 to 11, which contains the following mass or amount of nutrients or minerals (if present) per 300 g of the composition: Calcium: about 100 mg to about 300 mg, Phosphorus: about 50 mg to about 615 μg, Magnesium: about 110 mg to about 210 mg, Vitamin A: about 1000 IU to about 1500 IU, Vitamin D: from about 50 IU to about 150 IU, Vitamin E: about 5.0 IU to about 150 IU, Vitamin C: about 30 mg to about 500 mg, Vitamin B1: about 0.1 mg to about 2 mg, Vitamin B2: about 0.1 mg to about 0.6 mg, Niacin: about 1.5 mg to about 7.2 mg, Vitamin B6: about 1.0 mg to about 3.0 mg, Folic acid: about 200 μg to about 600 μg, Vitamin B12: about 1.5 μg to about 4.5 μg, Iron: about 2.0 mg to about 5 mg, Zinc: about 10 mg to about 20 mg. The composition according to any one of claims 1 to 12, which contains acacia rubber. 14. A process for the preparation of a composition according to any one of claims 1 to 13, comprising the step of combining the necessary nutrients together in the required amounts. The method of claim 13, comprising the further step of extruding the blended mixture and / or spray drying the mixture. Use of a composition according to any one of claims 1 to 13 in the prevention or treatment of an immune condition. Use of a composition according to any one of claims 1 to 13 in the manufacture of a functional food or medicament for the prevention or treatment of an immune condition. A method for preventing or treating an immune condition, comprising administering an effective amount of the composition according to any one of claims 1 to 13.